This turkey recipe ensures a beautifully cooked bird, featuring a compound butter and a flavorful basting sauce. Key to success is proper temperature and basting every 30 minutes.
1: Remove the gizzard, neck, and plastic pieces from the turkey. Pat it dry.
2: Combine butter, herbs, and seasonings to make a compound butter.
3: Run the compound butter under the skin of the breast and all over the turkey until completely coated.
4: Stuff the inside with veggies and additional fresh herbs if desired. Tie the legs together with twine or cheese cloth.
5: For the basting sauce, melt 1 stick of butter in a pot over medium-low heat.
6: Add white wine, chicken broth, AP seasoning, fresh or dried herbs, lemon, and garlic to the pot.
7: Allow the sauce to simmer on low for 5-10 minutes. Add in the cheese cloth until it is drenched in the sauce.
8: Completely cover the turkey with the cheese cloth. Cook at 325°F, basting every 30 minutes.
9: Begin checking the temperature after 2.5 hours, and every 15 minutes after until it reaches just under 165°F.
10: Remove the cheese cloth and allow the turkey to rest before serving.
